Ah pizza, honestly… I’ve never really cared for it, lol. Okay, so I was a very strange child growing up, what can I say. *shrugs* However, as time goes by I find it far more tolerable now. Especially if I can find a really good pizza, usually I can’t, but my partner did find a great pizza joint in Airlie Beach. Of course that still means money and when you don’t have a lot you try not to spend it. So I turn to home cooking, after all, I can make a pizza for under $5. 🙂 Now I’m sharing my latest recipe with all of you. Enjoy!
This recipe has been in my family for three generations. In fact I think my mum still has the original hand written recipe of my grandma’s. 🙂 I know a lot of people claim the saying “not as good as mum’s” when it comes to eating, but with recipe I have to agree. Honestly, I have yet to find a lasagna that comes anywhere close to touching this recipe in yumminess. So far, those who have eaten it agree, or at the very least say it’s one of the best they’ve ever had. I hope you feel the same way, and really put some love into this “secret” family gem. 😉
I’m sure you’ve guessed by now that I like my food spicy. 😀 The beauty of this recipe is that it is easy to make in mild form if you like. I really enjoyed this one, and had two helpings of it. However, I do need to find a way to make the tortillas crispy, and stay that way through the baking process. I think it would add a lot to the dish if I could. Any suggestions on how I can do this?
Admittedly I cheated a little with this recipe. Some leftovers were reworked, but the result was great. I’m one of those people that when I have leftovers I don’t like to simply reheat them. Generally I tend to add them to other things or make a whole new recipe. It can get confusing later when I want to remember what the H I did, but it’s usually well worth it.
Given that this is basically two recipes in one pot I will do my best to get a coherent final recipe for you to try. 😉
Read the rest of this entry
This recipe didn’t seem like it would be all that special when I first made it. After all, it was mashed potatoes that were baked. Two things that had always been done to the spud family, but it turned out to be a unique and delightful side dish.
I do think however, that the next time I make this I will be modifying it a bit. Perhaps only two eggs, and add some cream cheese or shredded cheese to the mix. After all, everything’s better with cheese, right? 😉
The eggs did make this dish fluffy and airy, but I think 4 eggs was a bit too much for it. So if you decide to make this recipe feel free to try my future mods and let me know how it turns out. You can be my Guinea pigs. 😀
I have admit that when I first made this dish I was a little worried. This dish does have a sauce-like portion to it, but it didn’t look like enough. I was tempted to add more to it to make it saucier but opted not to. In the end it was still very good, and I’m glad I didn’t sauce it up more. If I had, it probably would have been too soupy, and that would have been a whole other issue. 😉 This turned out to be a really good meal. I ended up having four servings, lol.
One thing I must say is that I’ve never really been one for “sweet and spicy” things. I like sweet, and I like spicy, but never really cared for the two together. In fact, truth be told I much prefer spicy, salty, and sour far more than sweet to begin with. *shrugs* (I was one of those weird kids that didn’t like to eat cake and ice cream at birthday parties.) However, with age I have found a few, grant it still only a few, recipes and foods where I genuinely like the whole “sweet and spicy” thing.
As it turns out this recipe came as a fluke really. It was not my intention to make a “sweet and spicy” dish. I’m not entirely sure what possessed me to add the sweet to this. My partner has made honey glazed corn on the cob for me, so maybe that influenced it. Still not sure, but whatever it was that hit me over the head with the inspiration brink, it worked. I hope you agree and enjoy this side dish as much as me and my partner have.
As a mentioned in a previous post, my partner and I had dinner with my parents the other night. Though it was a bit of a rough time (as far as the cooking goes) the night turned out nice in the end. This recipe was what I had made for the side dish. Now here in Australia there is a word that gets “lost in translation”, so to speak. Bacon. To Australians bacon is something like Canadian Bacon or sometimes Ham Steaks to Americans. For Aussies, if you want American style bacon strips you need to ask for Bacon Rashers or Streaky Bacon. This is still something I have to remind myself when I’m at the grocery store or butcher, lol. So for my non-American readers be sure to remember this fact when buying your ingredients. 😉
Oh and another side note: Australia also doesn’t have Monterey Jack cheese, at least not where I live. So simply use your favorite cheese of choice.
The other night my parents invited me and my partner to dinner. The catch? I was cooking, lol. Not that I minded, I love to cook. The thing is, though my parents have a nice oven, they have a shitty breaker. A meal that should have taken me no more than an hour turned into two and half hours. 😦 I don’t know about you, but for me, when a recipe or cooking process is not going very well I feel like punching a wall, lol. I was worried that the meal wasn’t going to turn out right because of the issues I was having with the breaker. Imagine cooking noodles, or baking a meal, when the breaker doesn’t stay on long enough for things to get hot. 😛 In the end though, the meal turned out fine, great in fact. Yet another life lesson (that I seem intent on not remembering); Don’t panic, it’ll be alright.
In the past I have never really cared for guacamole. Not sure if it was the colour or the taste that through me off. My mom always loved it, and had me try it a couple of times, but to no avail. Now that I have grown up I have begun to really enjoy guacamole.
Despite the fact that I like guacamole now, I still want to do it my way. Yeah, I’m difficult that way. Not to mention I still like mustard over ketchup any day. 😉